4 oz Cabot New York Extra Sharp Cheddar Cheese (120 g), shredded
4 oz Cabot Monterey Jack Cheese (120 g), shredded
3 oz pepperoni (60 g), diced small
¾ cup marinara sauce (195 g), plus more, warmed, for dipping
30 square wonton wrappers
water, for brushing
1 cup plain breadcrumbs (120 g)
fresh parsley, for garnish
Nutrition Info
Calories 364
Fat 4g
Carbs 66g
Fiber 2g
Sugar 0g
Protein 11g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
2. Step
In a small bowl, mix together the basil, oregano, thyme, red pepper flakes, garlic powder, salt, and pepper. Set aside 1 tablespoon of the spice mixture for garnish.
3. Step
In a medium bowl, toss together the Cabot New York Extra Sharp Cheddar Cheese and Cabot Monterey Jack Cheese. Fold in the remaining spice mixture and the pepperoni. Stir in the marinara sauce until evenly distributed.
4. Step
Place a wonton wrapper on a cutting board. Brush the edges of the wrapper with water. Scoop a heaping teaspoon of the cheese mixture onto the center of the wrapper. Fold the top edge of the wrapper down over the filling, and then fold the bottom edge up to overlap for a long, rectangular shape. Press lightly to seal. Wet the short edges of the rectangle and fold toward the center to make a smaller rectangle.
5. Step
Brush both sides of the pizza roll with water, then roll in the bread crumbs to coat. Repeat with the remaining ingredients.
6. Step
Arrange the pizza rolls on the prepared baking sheet, seam side up. Lightly spritz the rolls with nonstick spray, then sprinkle each one with a pinch of the reserved spice mixture.
7. Step
Bake the pizza rolls for 10–12 minutes, or until golden brown.
8. Step
Let the rolls cool slightly, then garnish with parsley and serve with warm marinara sauce alongside for dipping.
